화학공학소재연구정보센터
검색결과 : 2건
No. Article
1 Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability
Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA
Journal of Food Engineering, 96(1), 97, 2010
2 Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour
Baiano A, Romaniello R, Lamacchia C, La Notte E
Journal of Food Engineering, 95(1), 199, 2009